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Pickled Radish-and-Cucumber Dip

Realsimple.com
Serves 8 as appetizer

Ingredients
  • 3 medium radishes, chopped (¾ cup)
  • 2 small cucumbers, chopped (1 cup)
  • ½ cup apple cider vinegar
  • 1 teaspoon fine sea salt, divided
  • 1 tablespoon olive oil
  • 1 teaspoon cumin seeds
  • 1 cup plain whole-milk Greek yogurt
  • 1 teaspoon lemon zest plus 2 teaspoons fresh juice (from 1 lemon)
  • ¼ teaspoon freshly ground black pepper
  • pita chips or grilled naan
Picture
Preparation
  1. Combine radishes, cucumbers, vinegar, and 1/2 teaspoon of the salt with 1/4 cup water in a medium bowl. Let stand at room temperature at least 15 minutes or up to 1 hour to pickle. Drain radish mixture, reserving pickling liquid for another use(such as vinaigrette).
  2. Heat oil in a small skillet over medium. Add cumin seeds, and cook until golden and fragrant, about 30 seconds. Cool 5 minutes.
  3. ​Meanwhile, gently stir together drained radish mixture, yogurt, lemon zest and juice, pepper, and remaining 1/2 teaspoon salt in a medium bowl. Top with cooled cumin seeds, and serve immediately with pita chips or grilled naan.
Plow to Porch Organics, Inc.
5342 Hollister Ave, Santa Barbara, CA 93111

805-203-6222
mail@plowtoporch.com
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